Banana Pecan Caramel Layer Cake

This Pecan Caramel Banana Cake is a wonderfully moist and flavorful dessert that layers ripe banana cake with a crunchy pecan crumb topping and finishes with a caramel drizzle. The contrast of soft cake and textured topping makes it visually stunning and deliciously satisfying.

Why You’ll Love This Recipe

• Texture contrast — soft, tender banana cake beneath a crunchy, nut-studded crumb top.
• Caramel finish — the optional caramel drizzle adds a glossy, indulgent touch.
• Nutty flavor — pecans or walnuts throughout bring warmth and depth.
• Make-friendly — straightforward steps with familiar ingredients.

Ingredients

CRUMB TOPPING

• ½ cup brown sugar
• ¼ cup + 2 tablespoons all purpose flour (47 grams total)
• 3 tablespoons butter, melted
• ¼ cup finely chopped pecans, walnuts or hazelnuts

BANANA CAKE

• 2¼ cups cake flour**
• ¼ teaspoon baking powder
• ¾ teaspoon baking soda
• ½ teaspoon salt
• ½ cup butter (softened)
• 1¼ cups sugar
• 2 large eggs (room temperature)
• 2 ripe bananas, mashed
• 1 teaspoon vanilla
• ¼ cup plain yogurt (room temperature)
• ¼ cup finely chopped roasted pecans, walnuts or hazelnuts (if desired)

Notes on cake flour
To make cake flour: for every cup of all purpose flour, remove 2 tablespoons of that flour and replace with 2 tablespoons of corn starch. Whisk together to remove lumps.

(Bring ingredients to room temperature about 1 hour before using in cool kitchens.).

Directions

Here is a full, step-by-step process so your cake turns out just like in the picture:

For the Crumb Topping

1. In a medium bowl, combine ½ cup brown sugar, ¼ cup + 2 tbsp all purpose flour, and ¼ cup finely chopped nuts.
2. Stir in 3 tablespoons melted butter until the mixture becomes crumbly. Set this aside.

Preparing the Banana Cake Batter

3. Preheat the oven to 350 °F (180 °C). Grease and flour an 8-inch cake pan, or use a springform or line with parchment for easier removal.
4. In a medium bowl, whisk together the cake flour, ¼ tsp baking powder, ¾ tsp baking soda, and ½ tsp salt. Set aside.
5. In a large bowl, cream together ½ cup softened butter and 1¼ cups sugar until light and fluffy.
6. Add the 2 eggs one at a time to the butter-sugar mixture, beating well after each addition.
7. In a separate bowl, combine 2 mashed bananas, 1 teaspoon vanilla, and ¼ cup yogurt.
8. Alternately add portions of the flour mixture and banana mixture into the butter-egg mixture. Stir gently (with a spatula or wooden spoon) until the batter is smooth and uniform.
9. If desired, fold in ¼ cup chopped roasted pecans (or walnuts/hazelnuts) at this point.

Assemble & Bake

10. Pour half of the batter into the prepared pan, smoothing evenly.
11. Sprinkle half of the crumb topping over that first layer of batter.
12. Pour the remaining batter over the crumb layer and spread gently to even it out.
13. Top with the remaining crumb topping, pressing lightly so it adheres.
14. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
    • If the cake is browning too quickly, tent it loosely with foil during the last 10–15 minutes.
15. After baking, allow the cake to cool in the pan for 20–30 minutes before removing.
16. Then move the cake to a cooling rack to cool completely.
17. Drizzle with your favorite caramel sauce (store-bought or homemade) before serving.

Pro Tips and Variations

• Nut roasting: Roast pecans or nuts prior to chopping to deepen flavor (spread on a baking sheet at 350 °F for ~6–7 min).
• Even topping distribution: Sprinkle crumb topping in thin even layers rather than all in one clump.
• Room temperature ingredients: Ensure eggs, butter, yogurt are room temp so the batter mixes smoothly.
• Caramel drizzle ideas: Use salted caramel or dulce de leche for contrast.
• Pan choice: Using a springform or lined pan helps with unmolding cleanly.
• Adjust baking: If using a different pan size, adjust baking time accordingly.

Serving Suggestions

• Serve slices with extra caramel sauce on the side.
• A scoop of vanilla ice cream or whipped cream pairs beautifully.
• Garnish with toasted pecan halves or banana slices.

Storage / Reheating

• Storage: Keep cake in an airtight container at room temperature for 2–3 days.
• Refrigeration: Can refrigerate for up to 5–7 days; wrap well.
• Freezing: Once fully cooled, wrap tightly and freeze up to 3 months. Thaw in refrigerator before serving.
• Reheat slice: Warm individual slices briefly in oven or microwave, then drizzle caramel again.

FAQs

Can I use all purpose flour instead of cake flour?
A: Yes — but for each cup of all purpose, remove 2 Tbsp and replace with 2 Tbsp cornstarch to mimic cake flour texture.

Can I skip the caramel drizzle?
A: You can, but the drizzle helps enhance visual appeal and adds sweetness contrast.

My cake is browning at the edges but raw in the center.
A: That may mean your oven runs hot, or the pan is too narrow/deep. Tent with foil and bake longer.

Can I use different nuts?
A: Yes — walnuts or hazelnuts work fine instead of pecans.

Conclusion

Pecan Caramel Banana Cake perfectly matches the visual appeal in the recipe photos: a tender banana-nut cake layered with crumb topping and finished with a glossy caramel drizzle. With these complete instructions, your cake should bake beautifully with that same rustic yet elegant look. Enjoy every slice!

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